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Rice Salad with Asparagus and Dill
Light, bright and perfect for spring, this rice salad is chock-full of tender-crisp asparagus and fragrant dill. The dressing includes sliced scallions, which we mellow by soaking in vinegar before whisking in the olive oil and mustard. Be sure to dress the salad while warm so the rice and asparagus absorb the flavors. To quickly slice asparagus, trim off the woody ends, then retie the bunch with a rubber band and cut the spears all at once. After removing the cooked rice from the stovetop, we scatter the asparagus on top and allow the residual heat to gently steam it. Serve alongside roast lamb or chicken, or top with canned tuna or hard-cooked eggs for a simple supper.
4
Servings
45 minutes
15 minutes active
Ingredients
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1
cup basmati OR jasmine OR other long-grain white rice, rinsed and drained
-
Kosher salt and ground black pepper
Directions
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01In a large saucepan, combine the rice, 1 teaspoon salt and 1½ cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook without stirring until the rice has absorbed the liquid, 12 to 15 minutes. Meanwhile, in a large bowl, stir together the scallion whites, vinegar, a pinch of salt and ¼ teaspoon pepper; set aside.
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